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Light and Healthy Broccoli Pasta

A fresh, simple broccoli pasta made with olive oil, garlic, and Parmesan. Light, nourishing, and perfect for easy weeknight dinners.
Prep Time: 10 minutesCook Time: 15 minutesTotal Time: 25 minutes
Servings: 4Course: Main CourseCuisine: Italian-InspiredMethod: Stovetop

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Ingredients Method

Ingredients
  

  • 12 oz 340 g pasta (penne, fusilli, spaghetti, or linguine)
  • 3 cups fresh broccoli florets cut small
  • 3 tbsp extra-virgin olive oil
  • 3 cloves garlic minced
  • ½ tsp salt or to taste
  • ¼ tsp black pepper
  • ¼ tsp red pepper flakes optional
  • ½ cup grated Parmesan or Pecorino Romano
  • ½ cup reserved pasta water as needed

Method
 

  1. Cook Pasta
  2. Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ½ cup pasta water, then drain.
  3. Cook Broccoli
  4. Add broccoli to the boiling pasta water during the last 2–3 minutes of cooking, or steam separately until tender-crisp.
  5. Sauté Garlic
  6. Heat olive oil in a large skillet over medium heat. Add garlic and cook 30–60 seconds until fragrant (do not brown).
  7. Combine
  8. Add pasta and broccoli to the skillet. Toss gently to coat.
  9. Finish Sauce
  10. Add reserved pasta water a little at a time to create a light sauce. Season with salt, pepper, and red pepper flakes if using.
  11. Add Cheese & Serve
  12. Remove from heat and stir in grated cheese. Serve warm.